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Updated December 6th, 2007
 Cooking
with Kristine Clark
Christmas Morning
Casserole
 Ever since I was a very little girl,
I would get so excited about
Christmas that I couldn’t sleep a
wink the night before. I know I
drove my parents crazy. They
always patiently explained that
Santa wouldn’t come until I was
asleep, but I couldn’t help it. I tried,
truly I did.
I was known for my stealth sorties
into the living room in the middle
of the night to check out what
was under the tree. One of my many
talents was reading gift tags in the
dark.
There is one Christmas in particular
that stands out in my mind. It
was the year I was given my first
sailboat, a brand new Sabot. Santa
was able to magically get it into the
living room along with the rudder,
lee board and sail. He balanced the
mast, bow to stern, over the hull.
I had no idea I was getting a
Sabot that year. As usual, I made a
midnight skulk to the living room to
do some re-con. It was quite dark
but I was sure I knew my way
around the room even with my eyes
closed.
What happened next we laugh
about now. Tiptoeing across the carpet,
my shin hit something hard.
Instantly, the wooden mast rolled
down the starboard side of the boat,
off the hull and into the brass coffee
table. What a resounding gong! I
was busted. Needless to say I was
sent back to bed immediately. The
next morning, though, all was forgiven,
thank goodness.
As is our custom, after coffee
and gift-opening our family sits
down to a hearty breakfast. This
year we’ll enjoy a new dish that is
sure to be a hit, Christmas Morning
Casserole. This is perfect for
Christmas morning, or any morning
that is special. It is made the
night before, then baked in the
morning. This one is a change
from the savory breakfast
casseroles we usually have. Made
with raisin bread, apples, cream
cheese and syrup, along with the
usual eggs, cream and butter, it’s a
delicious alternative, especially
served with sausage or bacon on the
side.
Scott and I tried Christmas
Morning Casserole last weekend
and gave it two thumbs up. We even
liked the leftovers the next morning.
This Christmas Eve, I’m sure
I’ll be able to get to sleep, and I’m
sure there’s no sailboat in the
sleigh, so things should stay quiet
in the living room. Looking forward
to breakfast, though.
More Christmas recipes to follow...
Christmas Morning Casserole
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1 (1-pound) loaf cinnamon raisin bread, cubed
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1 (8-ounce) cream cheese, diced
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1 cup diced, peeled apples
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8 eggs
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1 teaspoon vanilla extract
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½ teaspoon ground cinnamon
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2½ cups half-and-half
6 tablespoons butter, melted
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1/4 cup maple syrup, plus extra to serve on top
 Directions:
1. Coat a nine-by-13-inch baking dish with nonstick spray.
Arrange half of the bread cubes in the bottom of the dish. Sprinkle the
cream cheese evenly over the bread and top with the apples. Top with
remaining bread.
2. In a large bowl, beat the eggs with the vanilla, cinnamon, halfand-
half, butter and maple syrup. Pour over bread mixture. Cover with
plastic wrap and press down so that all bread pieces are soaked.
Refrigerate overnight.
3. Preheat the oven to 325° F.
4. Bake for 45 minutes. Let stand for 10 minuets before serving.
Serves eight.
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Do you have a favorite recipe that you would like to
share with our readers?
If so, please write to Kristine at:
Outlook Newspaper, P.O. Box 578,
La Cañada Flintridge, CA 91012
or e-mail it to:
outlooknews@earthlink.net |
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